SPINACH, BASIL, AND STRAWBERRY SALAD

You can’t go wrong with a simple spinach salad. This one’s a classic, and marries summery herbs and fruit with tangy goat cheese.

Serves 4

1/4 cup balsamic vinegar

2 Tbs. raspberry preserves

1/4 tsp. Sriracha or other hot sauce, or to taste

1/3 cup olive oil

6 cups baby spinach leaves

1 cup fresh basil leaves, chopped

1 small red onion, halved and sliced very thinly crosswise

1/2 cup toasted pecans

2 cups fresh strawberries, hulled and sliced

4 oz. goat cheese

1. Combine vinegar, preserves, hot sauce, and olive oil in a small jar with a tight-fitting lid. Shake vigorously until combined. Set aside.

2. In a large bowl, combine spinach, basil, onion, and pecans. Drizzle with just enough dressing to lightly coat spinach leaves and toss to mix. Gently toss in strawberries. Season to taste with salt and pepper.

ADVERTISEMENT

Thanks for watching!

3. To serve, divide among four plates, top with goat cheese, and serve immediately.